Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | (18 oz) white cake mix |
| 1 pack | (3.5oz) instant pistachio pudding mix |
| 3 larges | Eggs |
| ¾ cup | Crisco oil* |
| 1 cup | Gingerale; 7 Up, Coke, or Club Soda |
| 1 teaspoon | Vanilla* |
| 1 cup | Nuts; chopped |
| 1 pack | (3.5 oz) instant pistachio pudding |
| 1¼ cup | Cold milk |
| ½ \N | Container; (8 oz) Cool Wip |
FROSTING
Source: Detroit Free Press 3/76 Combine all ingredients and mix on medium speed for 2 minutes. Bake in greased 9x13" pan for 35-40 minutes, at 350 degrees until tests done with a toothpick.
(Can be made in a bundt pan adjust cooking time accordingly.) Frosting: Beat pudding and cold milk until thick and smooth, then fold in the Cool Whip. Spread on completely cooled cake.
Refrigerate any leftovers.
Note: This is very similar to the Watergate Cake, but to my mind is much better. I use Pistachio flavoring, and pistachio nuts, which tweaks its flavor just a tad!
Posted to TNT Recipes Digest by Goldi <gemini@...> on Mar 14, 1998